Description
This Crockpot Pot Roast Recipe is an easy and comforting slow-cooked meal with tender beef, potatoes, carrots, and mushrooms simmered in rich, flavorful gravy. Perfect for busy days or cozy family dinners.
Ingredients
- 2.5 pounds chuck roast
- 1 pound potatoes, diced
- 3 carrots, peeled and sliced
- 1 medium yellow onion, diced
- 1 cup beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons cornstarch
- 8 oz sliced mushrooms
Instructions
1. Season roast with salt and pepper, then place in a 7-quart crockpot. Add potatoes, carrots, and onions around the roast.
2. In a small bowl, whisk together beef stock, Worcestershire sauce, minced garlic, onion powder, oregano, and thyme. Pour over the roast and vegetables.
3. Cover and cook on low for 7 to 8 hours or on high for 6 to 7 hours, until beef is tender.
4. Whisk 2 tablespoons of cornstarch with 2 tablespoons of water, then stir into the crockpot 15 minutes before serving.
5. Add mushrooms, replace lid, and cook for another 10 to 15 minutes until gravy is thickened.
6. Serve warm with extra gravy over mashed potatoes or vegetables.
Notes
Sear the roast before slow cooking for deeper flavor.
Use Yukon gold or red potatoes to keep texture firm.
Store leftovers in the fridge for up to 5 days or freeze for 3 months.
Reheat with a splash of broth for best texture.
Cut vegetables evenly for consistent cooking.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Beef, Crockpot Recipes, Main Course, Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 455
- Sugar: 5g
- Sodium: 725mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 130mg